sounds like a fun idea, Laura. I did one quite a while back and it was well received. One of the toppings that was unexpected and folks really liked (and we now use this a lot at home on b. potatoes) was an Asian spicy pear jelly. Any spicy fruit jelly could be used. Chili & cheddar and of course the usual sour cream, bacon, chives.
Here's another one that was especially good -
Baked Potatoes with Rib-Eye Steak Hash
Bon Appétit, March 2005
4 large russet potatoes (each about 10 ounces)
Olive oil
Coarse kosher salt
1 10-ounce rib-eye steak, trimmed
2 tablespoons olive oil
2 bell peppers (preferably 1 red and 1 orange), cut into 1/4-inch-wide strips
1 large onion, halved, thinly sliced
2 red jalapeño chiles, halved, seeded, very thinly sliced crosswise
1 cup heavy whipping cream
2 teaspoons chopped fresh marjoram
4 teaspoons butter
Fresh marjoram sprigs (optional)
Preheat oven to 400°F. Rub potatoes with olive oil; sprinkle with coarse salt. Place on baking sheet. Pierce with fork. Bake until tender, about 1 hour.
Sprinkle steak with salt and pepper. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add steak and sear until brown but still very rare, about 2 minutes per side. Transfer steak to plate. Reduce heat to medium. Add bell peppers, onion, and jalapeños to skillet. Sauté until peppers are soft and onion caramelizes, about 30 minutes.
Cut steak crosswise into 1/4-inch-thick slices. Halve slices lengthwise into strips. Add cream, chopped marjoram, and steak to pepper mixture. Simmer until steak is heated through and cream thickens slightly, about 1 minute. Season to taste with salt and pepper.
Cut cross in potatoes and press on sides to open slightly. Add salt, pepper, and 1 teaspoon butter to each and mash slightly with fork. Top each with steak mixture. Garnish with marjoram
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I remember we also had caramelized onions, blue cheese. So many ways to go with this. What a fun graduation party buffet it will be.
One nice young crowd dessert might be a fruit platter and sauce they can drizzle over the fruit -
Marshmallow/Cream Cheese
8 ozs cream cheese at room temperature
1 jar marshmallow crème -- (7 oz.)
Assorted fruit: strawberries -- pineapple, grapes, bananas, melons
Combine softened cream cheese and marshmallow crème; mix until well blended.
Serve with the assorted fruits.
Description:
"No matter how full people are, this is always completely gone!"
O.K., I'll stop...I can get carried away.
